Colds have brutally been striking all members of my family since Fall. Even my husband (who never gets sick) got to experience one this year. In addition, we've had a record amount of rainfall here in the Pacific Northwest that has not exactly helped with the constant sickness. This amazing soup was our go to dish through all our sickness and weather withdrawals. I'm just getting over a sore throat so tonight was the night to whip this one up. My hubby and I have been having fun getting the recipe right on this one and I finally took the time to measure and write down what we created.If you don't have the ingredients I've used on hand you may need to make a trip to a nearby Asian store to find them. I've added a photo of the specific noodles I like to use below but any rice noodles should work.
Ingredients:
1 14oz. package of rice noodles.
1 Tbs Sesame oil
1 lb Chicken
1 Tbs olive oil or Coconut Oil
2 cloves minced Garlic
1/2 medium onion
2 cups Carrots (any veggies)
4 cups Bok Choy
5 cups water (roughly)
1/4 cup Oyster Sauce
2 Tbs Red Cooking Wine
1/2 Tbs Sugar
1 Tsp Salt
3 Chicken Bouillon cubes or 3 cups chicen broth
Optional for serving:
Lime
Hoison Sauce
Sriracha
1. Place hot water in a large pot and let boil. Once boiling, place noodles in and cook for approx. 10 min until softened. Drain, drizzle sesame oil over and let sit.
2. Place oil in a large pot over medium high heat. Once hot, place garlic and onions in pot and saute 1 min then put carrots in to saute for about 5 min until starting to soften. Put chicken in pot and cook until no longer pink. When juices are boiling, add the cooking wine, half of the oyster sauce, Sugar, and salt. Cover and let simmer for 10 min.
3. Add water to the pot then the chicken cubes or chicken broth. Bring to a boil and let simmer for approx. 10-20 min. Add boy choy and let cook for 10 more min until softened.
4. Serve by putting rice noodles into each bowl then adding the soup. Add remaining optional ingredients to taste.
